Lattice-top Blackberry Pie Recipe

How to make it

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• Make Pastry Dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with rest in small (roughly pea-size) lumps.
• Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
• Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Careful - do not overwork dough or it will become tough.)
• Turn dough out onto a work surface and divide into 2 portions.
• With heel of your hand, smear each portion once in a forward motion to help distribute fat.
• Gather each portion of dough and form it, rotating on a work surface, into a disk.
• Wrap disks separately in wax paper and chill until firm, at least 1 hour.
• NOTE: Dough can be chilled, wrapped in plastic wrap, up to 1 day.
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• Place a baking sheet in lower third of oven and preheat to 400°F.
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• Make Pie Filling:
• Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes.
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• Put Pie Together:
• Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity).
• Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
• Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife.
• Stir berry mixture, then spoon evenly into shell.
• Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge.
• Brush top and edge with egg white and sprinkle all over with sugar.
• Bake on hot baking sheet (covered with foil for easier cleanup) until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes.
• (**Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.)
• Cool completely on a rack before serving.